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20121201
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Search Results 0 to 11 of about 12 (some duplicates have been removed)
, is profoundly stuck. the u.k. has been put on negative watch on three largest credit rating agencies. the european union is britain's largest trading partner, europe's economy remains on prepares you footing despite several months of relative calm and there's a growing debate about whether the u.k. should lead the e.u. earlier this month we covered the "economist" magazine read "good-bye europe, look what happened when britain left the e.u. " i'm pleased to have george osborne back on this program and back at this table. >> thank you very much. >> rose: you're in new york city for a speech at the manhattan institute. >> i did that last night and had some meetings on wall street, seeing them there later. >> rose: so what's your message about the british economy to manhattan institute as well as the mayor and wall street? >> well, the basic message is britain is open for business. if you want to come and invest in a country that is dealing with its problems, cutting its business taxes, providing opportunities for companys to go britain is the place. i think we're doing better. >> rose:
differently over here, i think it is probably nine in the uk. >> but 4:00 here, 5:00 here. >> and. >> rose: do they compress it. >> they present it in longer -- in longer form here, it may be 45 minutes there and an hour here. >> yes. >> rose: any other differences? i mean what we will see now, beginning in january, has already been seen? >> that is correct. and how many countries is it only seen in britain or other places simultaneously? >> or just the first run and then it can be seen by whoever wants to see it after? >> yes, i believe it has been sold to 100 and something countries for syndication, but it has been shown in the uk first, followed very quickly in new zealand and in scandinavia and so on but every country has a different release pattern. >> i was just cycling in cambodia and the temples of angkor what. >> which is not an image you want to draw on with a crash helmet. >> and there is a hoard of chinese tourists passing and one stopped and said, mr. carson! >> wow. you loved it. >> absolutely. >> rose: that is great. >> it really is. >> when you look at this series of things, a
a e-mail from one of the chefs from new york last week back in the u.k. saying "chef ramsey, the chefs in new york want the meat off your bones." >> rose: (laughs) >> so they're getting ready. >> rose: you said have at he? >> yeah, i think -- you know, i'm 38 years of age, i'm far from my sell-by date and i'm very passionate about what i do and i -- i know what it takes to get it right. >> rose: what is it most people don't understand about getting it right? >> good question. they take customers for granted and they don't feel that level of confidence from day one. and wlp it's a fine dining experience or a restaurant you have to understand the word long jeffty and understand putting that confidence in the customers. the first visit is crucial but the second, third and fourth is absolutely paramount. not becoming too fussy and in a way understanding the customers' needs where very few chefs ever get to put themselves in the customers' perspective. >> is it 50% food and 50% that? that whole other thing beyond food? >> it's a balance and, you know, understanding that sort of fine attenti
Search Results 0 to 11 of about 12 (some duplicates have been removed)

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